bharalson@atu.edu. All gratuities are invested in the Walters-Williams Scholarship. Below is the menu for the Thursday, Nov. 21, dinner at Williamson Hall Dining Room (description of each course in parentheses provided by Department of Parks, Recreation and Hospitality Administration): Appetizer Spanakopita (Spinach Triangles; Spinach, Onion, and Feta Cheese Folded in a Golden Baked Phyllo Triangle; Served with a Sweet and Tangy Mango Sauce) Salad Caprese (A Salad of Sliced Fresh Mozzarella Cheese and Roma Tomatoes; Topped with Fresh Basil and Balsamic Vinaigrette) Entrée Chicken Carbonara (A Grilled Chicken Breast Served with Seasoned Penne Pasta in a Creamy Parmesan Sauce; Topped with Bacon) Or Beef Stroganoff (Braised Tender Strips of Beef and Creamy Stroganoff Mushroom Sauce; Served with Crispy Gnocchi Pasta Topped with Fresh Dill Sour Cream) Dessert Gingerbread Soufflé (A Warm and Slightly Spicy Gingerbread Cake; Topped with Whipped Cream and Crushed Gingersnaps)]]>
